File:Forme à fromage-Musée Henri-Mathieu de Bruyères.jpg

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Français : * Différentes formes à fromage. 19e-20e s.
  • Le matériau (bois, osier, céramique) était travaillé artisanalement, en une seule pièce. Au bois succède le fer blanc, puis le fer émaillé plus hygiénique (après 1900), puis enfin le plastique. Au début la forme est un simple cylindre percé, posé sur une plaque ou dessous de forme égouttoir (couaron en patois vosgien). Les formes sont très variées. Les faisselles en faïence ou en terre cuite étaient réservées à une clientèle plus aisée.
  • Musée Henri-Mathieu de Bruyères (Vosges)
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Author Ji-Elle

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current08:59, 30 September 2020Thumbnail for version as of 08:59, 30 September 20202,682 × 1,964 (1.24 MB)Ji-Elle (talk | contribs)Uploaded own work with UploadWizard

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